“Eggs are trending.” That’s the report coming from food columnists this Easter Season. According to the American Egg Board, consumption of eggs is at a seven-year high with Americans eating 250 eggs per person in 2013. While this is good news for the Egg Board, the result of pumping $14,000,000 annually into pushing eggs on the public as health food, it’s very BAD NEWS for anyone concerned about human health!
What’s wrong with eggs? Well, for starters only 2 little things—the yolk and the white. The yolk is loaded with cholesterol and fat while the white is one of the most concentrated sources of animal protein. The dangers of consuming animal protein are well established by the scientific and medical communities. (www.pcrm.org.)
John McDougall, M.D. (www.drmcdougall.com.), citing a number of high quality studies in his March 2005 Newsletter, summarizes the health consequences of excessive egg consumption. Some of them are included here:
- The protein in egg whites places burdens on the organs of metabolism, the liver and kidneys.
- The dietary acid found in egg whites causes bone loss leading to osteoporosis and formation of kidney stones.
- The sulfur-containing amino acid methionine feeds cancer tumors.
- Methionine is metabolized into homocysteine, a risk factor associated with heart attacks, strokes, peripheral vascular disease, dementia, Alzheimer’s disease and depression.
- High cholesterol intake from egg yolks is associated with increased risk of heart attacks, strokes, blood clots, high blood pressure, and cancers of the breast, prostate, colon, lung and brain.
Over 30 years ago, based on the concerns of the American Heart Association, the Federal Trade Commission carried out legal action—upheld by the U.S. Supreme Court—to compel the egg industry to desist from false and misleading advertising claiming that eggs had no harmful effects on health. Today the American Egg Board’s $14 million advertising budget has effectively buried the hardboiled truth.
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Dorothy Greet invites you on a journey to amazing good health and vitality through Plant-Based Eating.
A heart attack turned her life upside down at age 70.
Now, with a Cornell Certificate in Plant-Based Nutrition, this retired clergywoman teaches free classes to community groups upon request.
To contact Ms. Greet, email dgreet@aya.yale.edu.
For more information on plant-based eating go to greetplantbased.blogspot.com.
